Ingredients
-1/2 cup evoo
-1/4 cup red wine vinegar
-reserved cooked fingerling potatoes, cut 1/8 in slice
-1 small sweet onion
-1/2 small fennel bulb, trimmed, thinly sliced cross-
wise
-1/4 cup chopped flat leaf parsley
-salt
-freshly ground pepper
-1 hard-cooked egg peeled and chopped
-5 or 6 cornichons, drained and chopped
-1/2 cup reserved salsa verde
-croutons
-2 reserved cooked steaks
Preparation
-Mix together the oil and vinegar in a large bowl. Add potatoes, celery, onion, fennel and parsley, and toss. Season well with salt and pepper, set aside. -To make sauce Gribiche, add the egg and corni- chons to the reserved salsa verde, stir to mix well and set aside. -Put croutons into a resealable plastic bag and crush with a rolling pin into coarse bread crumbs. Set aside. -Slice steak. Divide potato salad between 4 large plates,then lay the steak over the potatoes. Spoon sauce over the steaks and top with bread crumbs
